2003 Zinfandel
Estate Grown
96% Zinfandel, 4% Petite Sirah
400 Cases
Vinification
The Zinfandel fruit was harvested on September 28, 2003 at 25.2 brix. The fruit was fermented in small open top fermenters with skin contact lasting 5 ? 6 days. Malolactic fermentation was conducted in the barrel. The wine was aged in 100% French oak barrels for 16 months. The barrels were 25% new French oak and all medium toast. The wine was bottled on February 5, 2004. It is unfined and unfiltered.
Tasting Notes
The 2003 Zinfandel is an approachable, medium to full bodied wine. The juicy, intense fruit of wild berry and raspberry balanced with firm acidity and oak create a fine gravely finish.
Alcohol: 14.7%
pH: 3.63 Residual Sugar: .006
TA: .7g / 100ml
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